Since the weather has turned for the colder here in Florida, I was wanting something warm and comforting. Our friends had made their version of this soup, and thought it was time for me to make my own.
Brown, and drain four slices of bacon (roughly chop).Most recipes call for hot Italian sausage. I used mild Italian sausage (out of the casing), and add red chili flakes to control the heat. Brown the sausage in the same pan.Remove when cooked through, and drain on paper towels.
Halve and slice six to eight medium potatoes (russet potatoes work best as you want the starchiness). I do rinse these and drain before adding to the oil.Chop one medium onion, and add it and the potatoes to the oil (I did remove almost half of the oil after browning the sausage). Season with salt and pepper. Stir to coat. Cook for about three minutes stirring occasionally.Add in two containers (six cups) of chicken broth or stock, and bring to a boil. After boiling, reduce and simmer for twelve to fifteen minutes or until the potatoes are fork tender.Rinse or wash curly kale. Remove the stems, and tear or cut into bite size pieces. Add to the pot, stir and cook for about three minutes or until the kale is wilted.Add in the sausage, and bring to a simmer.Once the soup has simmered, add the chopped bacon. Then add one cup of heavy cream, stir and heat through. Serve with bread or crackers.You can serve this with or without Parmesan cheese. I love cheese on this soup, so it was a definite add for me.Enjoy!!
I had some tummy issues on last week, and ended up being nauseous the majority of the weekend. In the past (prior to gastric sleeve) I would have a Sprite and some saltines. Well, I can’t have carbonated beverages now, and can have have crackers but not very many. So soup.
I had some roasted garlic cloves, and some raw ginger. I added them to a small pot with about a quarter cup of onion with some olive oil.After sauteeing for about 2-3 minutes, I added salt, pepper, and some fresh thyme.Then I added some chicken broth (low sodium) and brought it to a slow simmer.I ended up adding dried parsley, and more thyme leaves, and let it simmer for a few minutes more. It was just what I needed. I had some saltines crackers as well, but the broth was the answer to my tummy issues.
I think I am going to replicate this broth, and maybe add in roasted chicken or even shrimp as it was that good. The roasted garlic and fresh ginger really added depth of flavor. David enjoyed it as well.
What is your comfort food when your stomach ailes you?
Having a cold, running nose, head ache, fatigue the past couple of days, I was craving something comforting. Soup.
With the gastric sleeve surgery soup can be complicated. Liquid with solids are hard to process, for me anyway. I wanted something smooth, not chunky like chicken soup. I came across several Garlic Soup recipes that I found on Pinterest. I combined or modified them. Most used 5 large bulbs of garlic. I only had 1 complete bulb so that is what I roasted. I liked it, and it was comforting. David liked it as well. Subtle flavors.
I roasted the garlic I had in a baking dish with olive oil and covered in foil. It sweetens the garlic, and adds a nutty flavor.
1 stick of butter, and 3 onions sliced and place in a Cassoulet. Add salt and pepper.Saute until the onion is translucent. Add 3 teaspoons of dried parsley, 1 teaspoon thyme, 1 teaspoon oregano and a bay leaf. Add peeled garlic.Add 4 cups of beef stock. Bring to simmer, and cook for about 10 minutes.Place in a blender (be very careful – liquid will be hot, or use an immersion blender), and puree. Add back to the Cassoulet, and add 1 1/2 cups of heavy cream. Bring to a simmer. Serve with sliced Parmesan. It did satisfy my craving for soup.
Hopefully it will add in my cold recovery.
I laid out some ground beef (again), and really was trying to decide what to do with it.
Hamburger Soup or Stew (whichever you prefer to call it)
2 pounds of ground beef – cooked medium than drain off fat
1 medium onion – chopped
4 stalks of celery – chopped
4 carrots – chopped
3 cloves of garlic – chopped
1 box of beef broth
1 can diced tomatoes
1 can of tomato paste
1 can of corn (drained)
1 can of green beans (drained)
2 cups of Pearl Barley
You can really throw anything you have in the fridge or pantry – i.e. peas? lima beans? etc.
But, this is what we had.
Chopped onion, celery and carrot
Add to ground beef, and cook until translucent. Then add the diced tomatoes, and paste.
Also, add the corn, and then the beef broth.
Simmer, for 30 minutes or until the tomatoes have cooked down.
Add in the corn and the green beans. I also add the barley here.
You may need to add about 2 to 4 cups of water depending on the water from the vegetables.
Cook for an additional hour.
Serve with warm bread or crackers.
It is a good hearty soup (or stew -ha).